Easy chicken curry
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Egg-freePregnancy-friendly
This quick and easy chicken curry is creamy, full of flavour and takes less than half an hour! It's a mild chicken curry that's great for feeding picky kids.
Each serving provides 232 kcal, 25g protein, 6.5g carbohydrates (of which 4g sugars), 11g fat (of which 3g saturates), 3g fibre and 0.6g salt.
Ingredients
- 6 spring onions
- 2 tbsp vegetable oil
- 3 garlic cloves, finely chopped
- 200g/7oz chopped tinned tomatoes (half a tin)
- 2 tbsp curry powder
- 1 tsp ground ginger
- 400g/14oz boneless, skinless chicken thighs, cut into 2.5cm/1in pieces
- 100ml/3½fl oz Greek-style natural yoghurt, plus extra to serve (see recipe tip)
- salt and pepper
To serve
- 200g/7oz long grain rice
Method
Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes until softened.
Add the tomatoes, curry powder and ground ginger and cook for 3–4 minutes. If the pan gets dry, add a splash of water to make sure the spices don't burn.
Add the chicken and stir to coat in the sauce. Cook for 5 minutes or until the chicken is beginning to brown on the sides.
Add 250ml/9fl oz water and bring to the boil. Reduce to a medium–low heat and cook for 10–15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
While the chicken is cooking, prepare the rice. Pour the rice into a lidded saucepan and rinse under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil, then reduce the heat to a low simmer.
Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. (Keeping the lid on is important, so none of the steam escapes.)
Take the curry off the heat, stir in the yoghurt then season with salt and pepper.
Serve the curry with the rice and garnish with a drizzle of yoghurt.
Recipe tips
The secret to the rice is leaving it to steam with the lid on after you take it off the heat. If your hob runs hot, you might struggle to cook the rice on a low enough temperature to use this absorption method. If that's the case, rinse well and cook in boiling water until tender. Drain and rinse with freshly boiled water from the kettle.
Most curry powders are gluten free, but if this is important to you it's best to check the label as some brands include additives that contain gluten.
It's best to use yoghurt with some fat (5% or 10%) as 0% fat yoghurt is more likely to curdle when used in cooking. If it does curdle, it's still safe to eat, but the sauce will be a bit grainy and won't have the lovely creamy texture.
Swap chicken thighs for breast, if you prefer.
